Blueberry Jam Bars Recipes

BLUEBERRY PIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
• For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
• For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
• Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
• Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.

EASIEST EVER RASPBERRY JAM BARS

Steps:

• Preheat oven to 180C/350 (fan forced). (Note 1)
• Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
• Mix together butter, flour, oats, sugar, baking powder and salt until you can no longer see white bits of flour. Add egg and mix.
• Place 2 1/2 cups of the mixture in the tin and press into base. Spread with jam (Note 2), then use your hands to crumble the remaining mixture over the top (Note 3).
• Bake for 30 - 35 minutes or until the top is deep golden. Remove and allow to cool in the tin before lifting out of the tin using the baking paper.
• Cut into squares. Serve at room temperature. Store in airtight container.

RASPBERRY JAM BARS

Steps:

• Preheat the oven to 350°F and adjust the oven rack to the middle position. Line an 8-inch square baking dish with heavy-duty aluminum foil so that it overlaps the sides and spray with nonstick cooking spray.
• In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, salt, and baking powder. Blend until the mixture has a fine, sand-like texture. Set aside.
• In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar on medium speed until light and creamy, a few minutes. Add the egg and beat until well combined. Add the flour mixture to the butter mixture and beat on low speed until just combined. The dough will be sticky. Place ⅔ of the dough on the bottom of the prepared baking dish, using an offset spatula to spread it into an even layer. (If you don't have an offset spatula, lightly wet your fingers and press the dough into an even layer.) Spread the jam over the surface of the dough, leaving ¼-inch space between the jam and the sides of the baking dish so the bars won't stick to the foil. Pinch off 1-inch clumps of the remaining dough and scatter evenly over top of the jam. The dough won't cover the entire surface; that's okay. Bake for about 35 minutes, until the topping is golden brown.
• Let the jam bars cool in the baking dish on a rack for about 15 minutes. Using the foil overhang, lift the bars out of the pan and onto the countertop. Pull the foil away from the sides to prevent sticking, and then let sit until completely cool, a few hours. Cut into 16 bars. Cover the bars with foil and store at room temperature for up to two days.
• Freezer-Friendly Instructions: These can be frozen for up to 2 months. Let the cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the bars from the container and let them come to room temperature.

BLUEBERRY JAM BARS

Steps:

• Preheat oven to 375°. Grease a 9″x 13″x 2″ baking pan and line with parchment paper.
• In a large bowl, combine oats, flour, brown sugar, cinnamon, baking soda, and pecans. Add butter and combine with either a mixer or a pastry blender until crumbs form. Set aside 1 & 1/2 cups of crumb mixture.
• Press remaining crumb mixture into bottom of prepared pan. Bake for 18-20 minutes, until golden.
• Spread preserves over crust. Drop reserved 1 & 1/2 cups crumb mixture on top of preserves. Bake for 18-20 minutes, until top is golden. Cool completely before removing from pan and cutting into bars.

BLUEBERRY CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
• In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
• Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

HEALTHIER BLUEBERRY JAM BARS

Steps:

• Set your oven to 350 degrees. Line an 8X8 inch baking pan with parchment paper.
• In a small pot, melt the butter and coconut oil. Pour the honey into the pot.
• In a large mixing bowl, add the rolled oats, all purpose flour, sugar, and sea salt. Pour the melted butter into the bowl (keep the pot handy) and mix well. Set aside 1 cup of the mix and pour the rest into the prepared baking pan. Press down firmly to create the crust.
• In the same pot used for the butter, add all the blueberry jam ingredients. Bring to a boil over high heat, then reduce the heat to low. Simmer for 2 minutes, or until the jam thickens. It won't be as thick as jam from your fridge. Pour the jam over the crust and sprinkle the top with the remaining oats you set aside.
• Bake in your oven for 40 minutes.
• Let the Blueberry Jam Bars cool in the pan then remove them with the parchment paper and cut into 12-16 bars.

BLUEBERRY JAM IS THE SECRET INGREDIENT IN THESE EASY DESSERT BARS

Steps:

• Preheat oven to 350˚F
• Line an 8-inch square baking pan with a parchment paper overhang
• Place the butter, flour, oats, brown sugar, vanilla bean paste, baking powder and salt into the bowl of a stand mixer
• Mix on a low speed until a crumbly dough forms
• Place ¾ dough into the prepared pan
• Using your hands, press the dough into an even layer so it covers the bottom
• Spoon jam on top and, using an offset spatula, spread, leaving a ¼-inch rim around the edges
• Crumble remaining dough on top
• Sprinkle with almonds and flaky salt
• Bake until brown around the edges, about 30 minutes
• Once cool, using the parchment paper, lift the bars from the pan
• Dust with confectioners' sugar and cut into 16 pieces

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
• Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
• Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

BLUEBERRY BARS

Steps:

• Place an oven rack on the center shelf and preheat the oven to 375 degrees F. Grease a nonstick 8x8 inch pan with butter or baking spray.
• In a medium-sized bowl, whisk together the flour and lemon zest, breaking up any clumps. Whisk in the sugar, baking powder, and salt until evenly combined. Use a fork or pastry blender to cut in the butter and egg. The dough will be crumbly. Press half the dough into the prepared pan.
• In a separate medium-sized bowl, stir together the sugar, cornstarch, lemon juice and vanilla until smooth. Add the blueberries and gently toss with a spatula to combine. Pour the blueberry mixture evenly over the crust. Crumble the remaining dough over the blueberry layer.
• Bake for 38-42 minutes, until the top is golden brown and the sides are slightly bubbly. Cool to room temperature before cutting into squares. Depending on the desired portions, these can be cut to 9 larger squares, 16 smaller squares, or 12 medium rectangles.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

BLUEBERRY JAM-CREAM CHEESE BARS

Steps:

• Preheat oven to 375°F. Grease a 9" x 13"x 2" baking pan. Line with aluminum foil or parchment paper. Lightly grease the lining.
• Place the flour, brown sugar, sugar, baking powder, and salt in the bowl of a food processor. Pulse until combined (about 4 pulses). Add the butter and pulse until mixture is crumbly. Add the oats and pulse until blended.
• Set aside 1 & 1/2 cups of oat mixture.
• Press the remaining oat mixture evenly into the bottom of prepared pan. Bake 10 minutes.
• Spread the jam evenly on top of the crust, leaving about 1/4-inch border around the edges.
• Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla extract until well-blended and smooth.
• Drop small dollops (a teaspoonful or less) of the cream cheese mixture on top of the jam. Sprinkle the remaining oat mixture over the top of the bars.
• Bake 30-35 minutes, or until bars are golden brown and set.
• Cool completely before cutting into bars.

BLUEBERRY JAM CAKE BARS

Steps:

• Preheat oven to 350°F (176°C) and line a 9 inch square baking pan with aluminum foil or parchment paper. 2
• . Combine flour, 1 cup (207g) of sugar, baking powder, salt and 1 teaspoon of cinnamon in a large mixer bowl. Set aside.
• . Whisk together melted butter and sour cream in another medium sized bowl.
• . Add vanilla extract and egg to the butter mixture and whisk until well combined.
• . Add wet ingredients to dry ingredients and beat until well combined.
• . Spread about half of the batter into the bottom of the prepared pan.
• . Spread the blueberry jam into an even layer on top of the batter.
• . Crumble the remaining batter and drop over the blueberry jam, forming an even layer.
• . Combine remaining 1 1/2 teaspoons of cinnamon and 1/4 cup (52g) of sugar in a small bowl, then sprinkle over the top of the batter.
• 0. Bake bars for 20-25 minutes, then remove from oven to cool completely.
• 1. If you want to add the glaze, combine all ingredients in a small bowl and whisk until smooth. Drizzle the glaze over the bars.
• 2. Cut bars into squares. They can be stored at room temperature or in the fridge. I loved them both ways.

BLUEBERRY OAT BARS

Steps:

• In a large bowl, combine the flour, oats, 1 cup sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan; set aside. , In a large saucepan, combine blueberries, cornstarch, lemon juice and remaining sugar. Bring to a boil; boil for 2 minutes, stirring constantly. , Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375° for 25 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

PALEO BLUEBERRY CRUMBLE BARS

Steps:

• Preheat oven to 350F. Line a 8x8 square pan with parchment paper (make sure edges of paper are above pan height when tucked in so you can easily lift bars out when finished).
• Mix together almond flour, coconut sugar, coconut oil, nut butter, and salt. Mixture will be crumbly but should hold together when pressed between your fingers.
• Set aside 1/2 cup mixture for topping. Add remaining crust mixture into pan lined with parchment paper. With back of spoon press crust into pan and even out edges.
• Bake crust for 10 minutes. Remove and carefully spread 1/2 cup blueberry jam over top. Crumble over top 1/2 cup of leftover crust mixture. Bake 15-20 extra minutes until top of bars are golden brown. Let bars cool for 10 minutes. Lift with parchment paper edges to transfer bars out. Slice and enjoy!

BLUEBERRY CHEESECAKE BARS

Steps:

• Add blueberries, sweetener, and water into small sauce pan.
• Bring berry mixture to a boil then reduce heat to simmer.
• Stir in chia seeds and simmer for about 15 minutes or until thickened.
• Remove from heat and add vanilla.
• Allow to cool.
• Preheat oven to 375°F. Line an 8x8 baking pan with aluminum foil or parchment paper and grease.
• Pulse together almond flour, oat fiber, sweetener, coconut flour, and baking powder in a food processor until combined.
• Add cubed butter and pulse until mix forms into coarse crumbs. Set aside half the mixture.
• Press remaining crust mixture into prepared pan.
• If desired, bake the crust for about ten minutes before proceeding. (totally optional)
• Spread cooled blueberry chia jam on top of crust.
• Beat cheese topping ingredients with an electric mixer until well blended.
• Drop small scoops of cheese mixture on top of jam.
• Sprinkle reserved crust mixture evenly on top.
• Bake 30-35 minutes or until top is browned.
• Cool on rack then place in refrigerator until set.
• Cut into bars. Store in refrigerator.

BLUEBERRY JAM AND HAZELNUT BARS

Steps:

• Place a rack in the centre of your oven and preheat the oven to 350°F.
• Lightly grease a 9x13 inch baking pan and line it with parchment paper making sure to leave a few inches of paper hanging over opposite sides of the pan. Doing this will make it easier to lift the finished bars out of the pan.
• In a medium bowl, add the flour (starting with 3 cups (add up to 1/2 cup more if the dough is too sticky), baking powder and salt, whisk and set aside.
• Melt the butter in the microwave.
• In a large bowl, add the melted butter and granulated sugar. Whisk vigorously until butter and sugar are well combined.
• Add the eggs, one at a time, whisking after each addition until the egg is blended into the batter.
• Add vanilla and lemon zest and whisk into batter.
• Add one-third of the flour mixture and whisk to incorporate into batter, repeat with each third until all flour is mixed in.
• If the dough remains too sticky, go ahead and add that extra half cup of flour. Mix it in the dough and divide the dough into two portions, one just a bit larger than the other.
• Keep the larger half to work with immediately and place the smaller portion in the refrigerator until ready to use.
• Press dough onto the bottom of the pan. Gently press down on surface to make sure that the bottom is even.
• Spread blueberry jam on bottom half of the dough and sprinkle with the chopped hazelnuts.
• Remove the remaining dough from the refrigerator, working with a bit at a time and using the large holes of a box grater, run the dough across the grater to create a crumbled topping.
• Spread the topping evenly across the top of the bars.
• Bake until the edges of the bars are golden, about 30 minutes. If surface of bars isn't golden place it under the broiler for about two minutes until the top is golden.
• Cool on a rack for 20 minutes and then pulling up on sides of parchment paper lift bars out of the pan onto the cutting board and cut into evenly sized bars.

BLUEBERRY JAM BARS

Steps:

• For the quick blueberry jam: Stir together the blueberries, sugar, lemon zest and juice in a medium saucepan over medium heat and cook until the berries release some liquid and soften, 1 to 2 minutes. Mash the mixture with a potato masher until the berries break down, decrease to medium-low heat and cook until the sugar dissolves, 3 to 5 minutes. Sprinkle the cornstarch over top, stir and cook until the jam thickens enough to coat the back of a spoon nicely, about 1 minute. Remove from the heat and allow to cool completely, 30 minutes.
• For the crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper.
• Cream the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the vanilla and mix gently until combined.
• Add the flour, 1 cup oats, salt, baking powder and cinnamon and mix on low speed until just combined, scraping down the sides of the bowl as needed. Transfer 1/2 cup of the mixture to a medium bowl and set aside. Press the remaining mixture evenly into the bottom of the prepared baking dish.
• Stir the remaining 1/2 cup oats and chopped pecans into the reserved mixture in the medium bowl. Refrigerate the mixture until the jam is cooled completely.
• Spread the cooled jam evenly over the crust and sprinkle the crumble on top. Bake until golden brown and set, 30 to 35 minutes. Transfer the baking dish to a wire rack and allow to cool completely, about 1 hour. Slice and serve.

GOLDEN AND CRISP BLUEBERRY CRUMBLE BARS RECIPE

Steps:

• For the Filling: : Adjust oven rack to middle position and preheat oven to 375°F. In a medium bowl, thoroughly combine blueberries, sugar, lemon juice, and tapioca; set aside.
• For the Shortbread: : Grease 9- by 9-inch baking pan with butter. Place flour, baking powder, salt, and sugar in the bowl of a food processor and pulse three times to combine. Add cold diced butter and pulse until it is the size of peas. Add milk and pulse just until the mixture comes together; the crumbs should look like wet sand and hold together when you pinch them between your forefinger and thumb. Press dough evenly into bottom of prepared baking pan.
• For the Crumb Topping: : In a large bowl, whisk together flour, brown sugar, baking powder, and salt. Add softened butter and, using a pastry cutter or your hands, cut the butter into the dry ingredients until large crumbs form.
• Spread jam evenly over shortbread in baking pan, then pour in prepared fruit mixture and spread in an even layer. Top with crumb mixture. Bake until crumbs are golden and fruit is bubbling, 45 to 55 minutes. Let cool completely then cut into rectangles or, if desired, squares.

BLUEBERRY BARS RECIPE

Steps:

• Preheat the oven to 350 F and line a 9x9 pan with parchment paper.
• In a large bowl, whisk together the flour, oats, brown sugar, and salt.
• Add the butter to the flour mixture and cut it in with a fork, or work the mixture with your hands. Once the mixture takes on a sand-like texture, mix in the egg until fully combined.
• Add the blueberries to a saucepan along with the lemon juice and sugar, then let cook over medium heat for about 10 minutes, until the blueberries have burst.
• Whisk the cornstarch with two tablespoons water, then pour it into the blueberry mixture. Once the mixture boils and thickens, remove it from heat.
• Press half of the crust mixture into the bottom of the pan, then pour the blueberries over top. Crumble the rest of the mixture over the blueberries.
• Bake for 35-40 minutes, until the crust has browned. Let cool, then slice and serve.